Different methods of cooking starchy-carbohydrate food and its impact on postprandial lipid metabolism

被引：0
|
作者：
Oraee, R. [1 ]
Alzaabi, A. [1 ]
Robertson, M. D. [1 ]
Fielding, B. A. [1 ]
机构：
[1] Univ Surrey, Dept Nutr Sci, Fac Hlth & Med Sci, Guildford GU2 7WG, Surrey, England
来源：
PROCEEDINGS OF THE NUTRITION SOCIETY | 2017年 / 76卷 / OCE4期
关键词：
D O I：
10.1017/S0029665117003160
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：E154 / E154
页数：1
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